Chilaquiles

Chilaquiles

I've got brothers — Neanderthals — so I'm good at simple morning-after meals. Chilaquiles is like Mexican lasagna. If you have some garlic and onions, chop and fry them up with olive oil in a 10-inch skillet. If not, doesn't matter. Give a few handfuls of corn tortilla chips a good soaking in a cup of salsa, so they're just soft. Add them to the skillet and top with a layer of shredded cheddar or Monterey Jack. Crack two eggs over the top and slide the skillet under a preheated broiler until the eggs set and the chips get brown. The chips may char a little on the edges, but they'll taste wet and crunchy, and that's a beautiful thing. —Ryan Poli, Perennial, Chicago

Resuscitated Pizza

Resuscitated Pizza

Preheat oven to 450 degrees. While it's preheating, sprinkle grated Parmesan or Gruyère — or any real cheese you have — on a slice of leftover pizza. Place pizza on a sheet pan or tinfoil and put it in the oven for a few minutes, until the cheese starts to bubble. Meanwhile, sauté‚ two slices of bacon in a pan over medium heat. When it's done, remove, crumble, and reserve the bacon. Drain excess fat from the pan but don't wipe it down. Crack an egg into the same pan and cook sunny-side up. Top the pizza with the bacon, then the egg. Drizzle with high-quality olive oil.—Mathieu Palombino, Motorino, Brooklyn